1 med. can white tuna, packed in water
2-3 stalks celery
1 sm. onion
1 c. bread crumbs
2 c. white sauce, divided
1 egg

Drain and separate tuna into light flakes. Chop celery and onion finely. Add to tuna with egg and 1 cup bread crumbs and 1 cup white sauce. Form into balls about size of a lemon. Roll in crumbs. Shape into croquette shapes and place in buttered baking dish. Bake at 350 degrees until golden brown on top. Serve with remaining 1 cup white sauce spooned over top of each individual serving with a dash of parsley on top.